June 22, 2012

Biscotti with Lavender and Orange

I absolutely love lavender and I knew this biscotti would be a hit with my entire family, so I  made 4 batches of it!  The combination of orange and almond and the delicate hint of lavender go so well together!  The recipe didn't call for it, but I made a simple orange glaze to drizzle it with.  Perfect with tea!

1/2 cup sugar
1/4 cup butter, softened
1-1/2 to 2 tablespoons chopped lavender (dry works fine)
1/2 teaspoon grated orange rind
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract

Orange Glaze:

2 cups confectioners sugar
1 teaspoon pure orange extract
2 to 3 tablespoons milk

Beat the first 4 ingredients (sugar through orange rind) at medium speed with an electric mixer until well blended.  Add the eggs, one at a time, beating until blended.  In a medium bowl, combine the flour, baking powder, and salt.  Gradually add the flour mixture to the sugar mixture, beating until blended.  Stir in the almonds and vanilla.  Using floured hands, shape dough into a 10-inch log.  Carefully place on a lightly greased baking sheet and flatten to 1-inch thickness.  Bake at 350 degrees for 30 minutes.  Carefully remove to a wire rack to cool completely.  Reduce oven temperature to 300 degrees.  Place cooled log on a cutting board.  Using a serrated knife, cut diagonally into 1/2-inch-thick slices.  Place slices on ungreased baking sheet.  Bake at 300 degrees for 20 to 25 minutes.  (Cookies will be slightly soft in the center but will harden as they cool.)  Remove to wire racks to cool completely.    
In a small bowl, combine glaze ingredients; whisk well and drizzle over cooled biscotti.  Store in an airtight container.  Yield:  15 biscotti
adapted from Southern Living

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